Panang Curry with Chicken
Why did I wait so long to try making this at home? I imagined it to be complicated as the flavors seem complex. It’s easy as long as you get the right paste. Maesri or bust. At this time of year I always reflect on some of the best meals I’ve had and what recipes or new foods I’ve tried. This Panang Curry with Chicken was the big winner for the year due to taste, effortlessness and yeah, leftovers (even though I’m normally not a fan of them). Paired with a playlist of my favorite songs of 2019.
Panang Curry with Chicken
4 oz can of Maesri panang curry paste
14 oz full fat coconut milk
2 tablespoons fish sauce
1 tablespoon brown sugar
2 teaspoons lime juice
3 tablespoons peanut butter
4 kaffir lime leaves, slightly bruised (or zest of 1 lime and 1 lemon)
1 lb boneless chicken breasts or thighs cut into bite-size pieces
1 red bell pepper, sliced
1 ½ cups green beans, cut into 1-inch pieces
1 carrot, sliced
1/2 onion, sliced
12 to 15 Thai basil leaves (regular basil works well too)
Instant Pot
- Place panang curry paste, coconut milk, fish sauce, brown sugar, lime juice, peanut butter and kaffir lime leaves in the pot and whisk to combine
- Add chicken and vegetables to the pot
- Place cover on and close the vent
- Turn Instant Pot on and pressure cook on high for 5 min
- Once the 5 minutes is done, use the quick release button
- After pressure is released, add basil leaves and stir to combine
- Serve with jasmine rice
Stovetop
- Using a dutch oven or heavy pot, set on medium heat
- Place panang curry paste, coconut milk, fish sauce, brown sugar, lime juice, peanut butter and kaffir lime leaves in the pot and whisk to combine
- Add chicken and vegetables to the pot
- Place lid on and cook for 20 minutes, stirring regularly and if necessary, lowering heat to keep it at a simmer
- Add basil leaves and stir to combine
- Serve with jasmine rice